Top 2414 Buffet Manager Jobs

Sous Chef
Mashomack Fish and Game Preserve Club —Millbrook, NY
- $55,000 - $68,000 a year
- Full-time
- Mid-level
- Microsoft Office
- Ability to climb stairs
- Health insurance
- 401(k)
Quick Apply
Advance Cook - Year Round
Xanterra Travel Collection —Williams, AZ
- $20.25 an hour
- Weekends as needed
- 18 years or older
- Ability to walk for extended periods
- Hotel
Restaurant Manager - Oasis at Death Valley
Xanterra Travel Collection —Death Valley, CA
- $27.30 an hour
- Weekends as needed
- Bar
- Ability to walk for extended periods
- Mid-level
- AD&D insurance
- Paid holidays
Kitchen Supervisor - Full time
Xanterra Travel Collection —Williams, AZ
- $21.20 an hour
- Full-time
- Spanish
- ServSafe
- Ability to walk for extended periods
- Health insurance
- Dental insurance
Banquet Server
Dry Fly Saloon —Bozeman, MT
- From $10.85 an hour
- Part-time
- Ability to walk for extended periods
- Hotel
- In-person
- Health insurance
- Paid time off
Quick Apply
Assistant Banquet Manager
Saybrook Point Resort & Marina —Old Saybrook, CT
- $60,000 - $65,000 a year
- Extended hours
- English
- Mid-level
- Ability to climb stairs
Quick Apply
Banquet Manager
Beach House Hilton Head —Hilton Head Island, SC
- On call
- Mid-level
- Recruiting
- Paid parental leave
- Health insurance
Quick Apply
Restaurant Manager
Great American Foods —Idabel, OK
- $30,000 - $48,000 a year
- 8 hour shift
- Sales
- Mid-level
- Quick service & fast food restaurant
- Health insurance
- Dental insurance
Quick Apply
Banquet Supervisor
Saybrook Point Resort & Marina —Old Saybrook, CT
- $21 an hour
- Extended hours
- English
- Mid-level
- Office
Quick Apply
Kitchen Supervisor
Giant Crab —Myrtle Beach, SC
- $27,000 - $40,000 a year
- Weekends as needed
- Cooking
- Mid-level
- Restaurant
Quick Apply
Line Cook
Ocean Edge Resort & Golf Club —Brewster, MA
- $21.52 an hour
- Full-time
- Basic math
- Sanitation
- Cooking
- Health insurance
- Dental insurance
Quick Apply
8d
Lead Cook - Island Grille - $500 Sign-On Bonus!
Little Creek Casino Resort —Shelton, WA
- Full-time
- Mid-level
- 3 years
- Ability to lift 50 pounds
Quick Apply
Servers
BOTH, Inc. dba Golden Corral —Ruther Glen, VA
- $12.77 an hour
- Part-time
- Restaurant
- Entry level
- 401(k)
- 401(k) matching
Quick Apply
Experienced Line Cook Part Time or Full Time - Zach's Restaurant
Sophie Station Suites —Fairbanks, AK
- $19 - $22 an hour
- Part-time
- Background check
- English
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
9d
Assistant Banquet Chef
Lancaster Country Club —Lancaster, PA
- $26 - $28 an hour
- Weekends as needed
- Background check
- ServSafe
- English
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
FirstService Residential —Panama City Beach, FL
- $65,000 a year
- Weekends as needed
- ServSafe
- Customer service
- Mid-level
Quick Apply
Sous Chef - Team Member Dining
Snoqualmie Casino & Hotel —Snoqualmie, WA
- $64,328.29 - $70,761.12 a year
- 12 hour shift
- Microsoft Word
- Cooking
- Mid-level
- Free parking
- Disability insurance
Quick Apply
Cleaning & Event Staff Member
Embassy of the Kingdom of the Netherlands —Washington, DC
- From $3,618 a month
- Overtime
- Hospitality
- English
- Residential
- Health insurance
- Dental insurance
Quick Apply
12d
Operations Manager
Pizza Ranch —Green Bay, WI
- Full-time
- Fast casual restaurant
- Mid-level
- Guest services
- Health insurance
Quick Apply
Taskforce F&B Manager
Hotel Figueroa —Los Angeles, CA
- $70,304 - $75,000 a year
- Full-time
- Sanitation
- Mid-level
- Hotel

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Sous Chef

Mashomack Fish and Game Preserve Club
Millbrook, NY

Quick Apply

Job Details

Full-time
$55,000 - $68,000 a year

Benefits

Health insurance
401(k)
Paid time off

Qualifications

Food and beverage product quality management
Menu design
Kitchen health and safety standards
Report preparation
Computer operation
Staff supervision
Assisting with meal planning
Food service purchasing
Food service health code compliance
Budget control
Staff scheduling
Food portioning
Employee training
Mid-level
Microsoft Office
Culinary Arts
Employee attendance management
Kitchen cost control
Food safety sanitizing procedures
Buffet setup
Inventory tracking for food cost management
Physical inventory counts for inventory management
Kitchen staff training
Safety hazards
Emergency response readiness
Production management
Food garnishing
Materials management in food and beverage
Sauce making techniques
Implementing quality control processes for products

Full Job Description

Sous Chef

Reports to: Executive Chef

Supervises: Line Prep Cook; Breakfast Cook; Garde Manger Chef; Dishwashers

Salary Position with Weekly Pay

Education and Experience

A degree from post-secondary culinary arts program.
Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

Job Knowledge, Core Competencies and Expectations

10AM – 3pm / break / 430pm – close dinner.
Wednesday - Sunday weeks with Monday Tuesday off
Fully runs hot side for lunch service and assists exec chef for dinner servic.
In time determined by Executive Chef, eventually work entrée side with Exec.
Skilled in handling emergency situations and providing resolutions promptly.
Working knowledge of various computer/menu generating software including MS Office, Jonas Encore.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the private club.
Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Knowledge of and ability to perform required role during emergency situations.
Understanding that weekend/holiday’s are often the most important days for the club and the sous position is expected to be present and effective.

Job Summary

Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, events and other functions at the club.

Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Job Tasks/Duties

Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Executive Chef/Club’s standard recipes.
Assists the Executive Chef with weekly/monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Conducts daily raw cost tracking counts to ensure that all items are accounted for.
Assumes complete leadership of the kitchen and it’s staff in the absence of the Executive Chef.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
Consistently maintains standards of quality, cost, presentation and flavor of foods.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Report recommendations to Assistant General Manager for maintenance, repair and upkeep of the kitchen and its equipment.
Prepares reports, arranges employee schedules and costs, menus and performs other administrative duties as assigned by the Executive Chef.
Works in any station as assigned by the Executive Chef.
Helps plan sustainability procedures in the kitchen.
Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
Consults with dining service personnel during daily line-ups.
Assists in maintaining security of kitchen, including equipment and food and supply inventories.
Assists in food procurement, delivery, storage and issuing of food items.
Expedites food orders during peak service hours.
Supervises, helps train and evaluates kitchen personnel.
Coordinates buffet/event presentations.
Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
Reports all member and guest complaints to the chef and assists in resolving complaints.
Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Attends staff meetings.
Performs other appropriate tasks assigned by the Executive Chef & serves as second in command.

Licenses and Special Requirements

Food safety certification.

Physical Demands and Work Environment

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,

stretch and twist or reach.

Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid, and noisy environment.

Job Type: Full-time

Pay: $55,000.00 - $68,000.00 per year

Benefits:

401(k)
Health insurance
Paid time off

Work Location: In person

Quick Apply

Refine Your Search

Buffet Manager jobs

Sous Chef

Advance Cook - Year Round

Restaurant Manager - Oasis at Death Valley

Kitchen Supervisor - Full time

Banquet Server

Assistant Banquet Manager

Banquet Manager

Restaurant Manager

Banquet Supervisor

Kitchen Supervisor

Line Cook

Lead Cook - Island Grille - $500 Sign-On Bonus!

Servers

Experienced Line Cook Part Time or Full Time - Zach's Restaurant

Assistant Banquet Chef

Sous Chef

Sous Chef - Team Member Dining

Cleaning & Event Staff Member

Operations Manager

Taskforce F&B Manager

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